Spaghetti Cacio e Pepe

Spaghetti Cacio e Pepe is a classic dish of Roman cuisine, simple in its elegance and rich in flavor. Here are the ingredients and the procedure to prepare this delicious dish.

Ingredients

• 320 g of spaghetti
• 100 g of grated Pecorino Romano
• Black pepper to taste
• Salt to taste
• Water for cooking the pasta

Preparation

1. Bring a large pot of salted water to a boil. Once the water is boiling, add the spaghetti.
2. Meanwhile, in a wide, shallow pan, toast the pepper for a few minutes over medium heat, until it begins to release its aroma.
3. Drain the spaghetti al dente, reserving some of the cooking water.
4. Put the spaghetti in the pan with the pepper and add a ladle of the cooking water to sauté them and make the pepper adhere.
5. Remove the pan from the heat and add the grated Pecorino Romano, stirring and gradually adding cooking water to create a cream. The addition of water must be gradual to avoid the pecorino from coagulating instead of melting.
6. Serve the spaghetti immediately while hot, with an additional sprinkle of Pecorino and a generous grind of black pepper.

Curiosity

The secret of Spaghetti Cacio e Pepe lies in the creaminess that is obtained by emulsifying the cheese with the pasta water, which must be added a little at a time. Never use cream in Cacio e Pepe, as the original recipe only requires the pasta’s cooking water to create the characteristic cheese cream. This tradition is what makes the dish so special and tied to the territory.

Enjoy your meal!